Coconut Oatmeal Cookies

Outrageous oatmeal cookies baked with coconut oil making these Coconut Oatmeal Cookies melt-in-your-mouth delicious!

Crazy About Coconut Cookies

My Coconut Oatmeal Cookies have it all! Not only are they made healthier from the coconut oil, but they are loaded with oats, dried cherries, golden raisins, dried apricots and even more coconut! I’m crazy about them and I know you will be too!

Packed with Textures and Flavors

I love an oatmeal cookie that’s packed with fun textures and delicious flavors. Whether it’s a decadent Kitchen Sink Cookie, or a chocolate and butterscotch packed Cowboy Cookie, or White Chocolate Blueberry Oatmeal Cookies, there’s something so satisfying about biting into one of these winners.

And this cookie! The flavors…the textures…the deliciousness, it just overwhelms me with excitement! As soon as I put these in the oven and my house started to fill with the most incredible coconut smell, I knew I had created something special!

All About Coconut Oil

These cookies are melt-in-your-mouth amazing! What makes them so amazing is all about the coconut oil! When coconut oil became a craze, I bought my first jar and spent all weekend experimenting with it. And these Coconut Oatmeal Cookies were the first recipe I tried and first time was a charm. They are outrageously good!

Coconut oil has the consistency of shortening with little shreds of coconut in it. It should be stored at room temperature, but has the tendency to harden in cooler temps. No need to worry if your coconut oil has hardened. Just simply place it in the microwave and melt it a bit so it’s easier to use!

Note: If your coconut oil is hard, go ahead and measure it solid and then microwave it until just melted and let it slightly cool before using.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• All-purpose flour: provides structure and stability, helping the cookies hold their shape while creating a tender, chewy texture. You can substitute a 1:1 gluten-free baking flour blend or use white whole wheat flour for a slightly heartier texture.
• Quick-cooking oats: add chewiness, texture, and a hearty oat flavor while helping create the cookies’ soft, rustic character. Old-fashioned rolled oats can be used for a chewier texture, though the cookies may spread a bit less.
• Baking powder: helps the cookies rise slightly and contributes to a lighter texture.
• Baking soda: promotes spreading, browning, and tenderness while reacting with the brown sugar and eggs.
• Kosher salt: balances the sweetness and enhances all the flavors in the cookies. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
• Ground cinnamon: adds warm spice that complements the oats, coconut, and dried fruits. Pumpkin pie spice or apple pie spice can be used for a similar warm flavor profile.
• Ground nutmeg: adds subtle warmth and depth that enhances the cinnamon and fruit flavors.
• Coconut oil: provides moisture, richness, and a subtle coconut flavor while helping create a soft, chewy texture. Unsalted butter, melted and cooled, or a neutral vegetable oil can be used in equal amounts.
• Light brown sugar: sweetens the cookies while adding moisture, chewiness, and a slight caramel flavor. Dark brown sugar works well for a deeper molasses flavor, or granulated sugar can be used for a slightly crispier cookie.
• Large eggs: bind the ingredients together, add moisture, and contribute to the cookies’ structure and tenderness. To substitute for each egg, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or 1/4 cup unsweetened applesauce.
• Pure vanilla extract: enhances and rounds out all the flavors. Feel free to use almond extract or coconut extract, if desired.
• Sweetened coconut flakes: adds texture, sweetness, chewiness, and reinforces the coconut flavor throughout the cookies. Unsweetened coconut or another chopped dried fruit will also work.
• Dried cherries: provide chewy texture and a tart-sweet flavor that contrasts nicely with the rich cookie base. Dried cranberries, chopped dried strawberries, or raisins work well.
• Golden raisins: add natural sweetness, chewiness, and fruity flavor throughout the cookies. Regular raisins, currants, or additional dried cranberries can be used.
• Dried cranberries: contribute tartness and chewy texture that balance the sweetness of the cookie. Dried cherries, blueberries, or raisins are excellent alternatives.
• Dried apricots (chopped): add bright fruity flavor, natural sweetness, and chewy bites throughout the cookies. Dried peaches, dried mango, dates, or additional dried cherries can be substituted.

Supplies:

• 2 baking sheets
• Parchment paper
• Large mixing bowl
• Electric stand mixer fitted with the paddle attachment (or hand mixer)
• Wire cooling rack

How to Make Coconut Oatmeal Cookies

• Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
• In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the coconut oil and brown sugar.

• Add the eggs and vanilla and beat until well combined.
• Beat in the flour/oat mixture, one cup at a time, until just combined.

• On low speed, stir in the coconut flakes, dried cherries, golden raisins, dried cranberries and chopped dried apricots.
• Shape dough into large rounded tablespoon-size balls and flatten slightly on the prepared cookie sheets. Bake for 10-12 minutes or until the tops and edges of the cookies are just starting to turn golden brown. Let cool at least 5 minutes on cookie sheets before removing to a wire rack to cool completely.

Storage

Store cookies in an airtight container, with parchment paper between each layer, at room temperature for up to five days.

To freeze the dough for later, shape it into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe plastic container or plastic bag and freeze for up to 3 months.

To bake from frozen, place the frozen dough balls on a parchment-lined baking sheet and flatten slightly. Bake at 350°F for 12–14 minutes, adding 2–3 extra minutes to the original baking time, until the tops and edges are just starting to turn golden brown.

If you make my Coconut Oatmeal Cookies, be sure to snap a picture and share it with me  @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

Print